Pressure Cooker Chicken Pot Pie Soup
Pressure cooker chicken pot pie soup is a spoonful of comfort food made in under 15 minutes! You've got to try this creamy chicken soup with veggies today.
Servings: 6
Calories: 546kcal
Ingredients
- 1 large chicken breast boneless, skinless, diced into bite size pieces
- 1 can mixed vegetables Libby's Mixed Vegetables, drained
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1 tbsp garlic minced
- 1.5 c chicken broth
- 1 c heavy whipping cream
- 3 tbsp cornstarch
- 3 tbsp cold water or chicken broth
- 1 tube refrigerated biscuits large variety
Instructions
- Turn your pressure cooker to saute and add your diced chicken breast, olive oil, minced garlic and garlic salt. Mix together.
- Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.
- Add your chicken broth and can of Libby's mixed vegetables (that has been drained of liquid inside the can). Stir gently.
- Close your pressure cooker lid and steam valve and set to high pressure for 2 minutes. Allow to naturally release for 2-3 minutes (just to avoid a bit of liquid from coming out when you release the steam valve).
- Release steam valve and lift lid. Turn pot off, then press saute button again.
- Pour in your heavy whipping cream. In a small bowl whisk together your cornstarch and cold water/or cold chicken broth until smooth.
- Add this into your pot and stir. Once it begins to bubble it will thicken.
- Allow to bubble for about 2 minutes stirring slowly, then turn pot off. Will thicken even more as it sits.
- If you'd like to make mini bread bowls set your oven to the directions on the package. Flatten each large biscuit. Flip a muffin tin upside down and form biscuit around bottom of muffin tin humps. Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside.
Video
Nutrition
Serving: 3oz | Calories: 546kcal | Carbohydrates: 52g | Protein: 16g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 1420mg | Potassium: 538mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4190IU | Vitamin C: 12.6mg | Calcium: 89mg | Iron: 3.5mg